Mexican Street Corn Pasta Salad
Recipe By: @tastewithnicki
🌽 Fun Fact: Browning the corn before it hits the pasta adds a little smoky sweetness—the same contrast that makes grilled street corn so hard to stop eating.
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What You’ll Need
For The Pasta Salad
2 1/2 cups dry macaroni, cooked and chilled
10 oz frozen corn
1/2 cup Cotija cheese, or Parmesan
1/2 cup red onion, diced
2 jalapeños, chopped
1/2 cup cilantro, chopped
2 garlic cloves, minced
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/8 tsp cayenne pepper
Tajín, for roasting the corn, to taste
For The Dressing
1 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
1/4 cup lime juice
2 tsp lime zest
1/4 tsp salt
1/4 tsp black pepper
Step By Step
1️⃣ Cook + Chill The Pasta
Cook the macaroni according to package directions. Drain and chill completely before assembling the salad.
2️⃣ Give The Corn Some Color
Cook the frozen corn according to package directions, or roast it in a skillet over medium heat with garlic powder and Tajín for 6–8 minutes.
3️⃣ Whisk The Dressing
Mix the mayonnaise, sour cream or Greek yogurt, lime juice, lime zest, salt, and black pepper until smooth. Set aside.
4️⃣ Build The Salad
Editorial adaptation from the Reel ingredients: Combine the chilled macaroni, corn, Cotija, red onion, jalapeños, cilantro, garlic, chili powder, garlic powder, cayenne, salt, and pepper in a large bowl.
5️⃣ Dress + Toss
Editorial adaptation: Add the creamy lime dressing and toss until everything is evenly coated. Taste and adjust the lime, salt, or chile before serving.
6️⃣ Chill + Serve
Editorial adaptation: Serve cold or rest the salad briefly in the refrigerator so the dressing can settle into the pasta.